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Cheesecake has held a cherished place in dessert culture for centuries, adored for its rich, creamy texture and versatility. From classic New York-style cheesecakes to inventive no-bake versions, this dessert has continuously evolved to satisfy a wide range of palates. One delightful variation that has been gaining traction in recent years is the cheesecake cupcake, a portable and perfectly portioned treat that combines the best of both worlds.

Blackberry Lime Cheesecake Cupcakes

Indulge in the perfect blend of flavors with these Blackberry Lime Cheesecake Cupcakes. Featuring a creamy cheesecake filling nestled in a crunchy graham cracker crust, these mini delights burst with refreshing lime and sweet blackberries. Ideal for summer gatherings or a cozy dessert at home, these cupcakes are visually stunning and deliciously satisfying. Discover the simple steps to create this crowd-pleasing treat and elevate your dessert game!
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

Zest of 1 lime

1/4 cup fresh lime juice

For the Blackberry Sauce:

1 cup fresh blackberries

1/4 cup granulated sugar

1 tbsp lime juice

1 tsp cornstarch mixed with 1 tbsp water (optional, for thickness)

For Topping:

Fresh blackberries

Lime zest, for garnish

Whipped cream (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C) and line a cupcake pan with paper liners.

    Prepare the Crust:

      - In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.

        - Evenly distribute the mixture among the lined cupcake wells. Press down firmly to create a solid base for each cupcake.

          - Bake in the preheated oven for 5-7 minutes or until lightly golden. Remove and let cool.

            Make the Cheesecake Filling:

              - In a large mixing bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and creamy.

                - Add the eggs one at a time, mixing well after each addition.

                  - Incorporate the vanilla extract, lime zest, and lime juice until fully combined and smooth.

                    Fill the Cupcakes:

                      - Pour the cheesecake mixture over the cooled crusts, filling each cup about 3/4 full.

                        - Bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Remove from oven and let cool at room temperature before refrigerating for at least 2 hours.

                          Prepare the Blackberry Sauce:

                            - In a small saucepan over medium heat, combine blackberries, sugar, and lime juice. Cook for about 5-7 minutes, stirring occasionally until the berries start to break down.

                              - If you want a thicker sauce, add the cornstarch mixture and cook for an additional minute until thickened.

                                - Remove from heat and let cool.

                                  Assemble the Cupcakes:

                                    - Once the cheesecakes are fully chilled, spoon a generous amount of blackberry sauce over each cupcake.

                                      - Top with fresh blackberries and a sprinkle of lime zest. Add whipped cream if desired.

                                        Serve and Enjoy: Chill the cupcakes until ready to serve, then enjoy the burst of flavors in each bite!

                                          Prep Time: 30 minutes | Total Time: 3 hours (including chilling) | Servings: 12